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ProVeg International

@proveg.inter

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🌍 International food awareness NGO
🎯 Goal: a world where food is good for all people, animals & our planet.
💚 #ProVeg

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Researchers at The @universityofbc have tested a plant-rich menu at Vancouver General Hospital, aligned with the planetary health diet, and found it cut food-related greenhouse gas emissions by 39% compared with the default menu. 🏥

The three-year study, led by PhD graduate Annie Lalande and overseen by Professor Jiaying Zhao, worked with chef Ned Bell to redesign 18 menus. Beef and lamb were removed, pork was significantly reduced, and dishes like chickpea and cauliflower curry, noodles with tofu, and mushroom meatballs took centre stage.

Among the 443 hospital patients surveyed, 84% reported moderate to high satisfaction with the new menu. Food waste also dropped: waste of tofu dishes fell from 68% to 41%, which researchers attribute to better-tasting, more culturally diverse meals.

The study, published in The Lancet Planetary Health, concludes that most patients are open to trying plant-based options and that a focus on food quality is key to acceptance. A similar menu is now being rolled out at 20 hospitals in Washington D.C., and interest is growing across B.C. 🌱

Tap the link in our bio to read the study 🔗

#PlantBasedHospitals #UBC #PlantForwardDiets #PlanetaryHealth taken in The University of British Columbia by @proveg.inter

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2 hours ago

Six plant-based protein bars made from locally-grown pulses launch in India 🫘

In India, the state-backed @BangaloreBioinnovationCentre has developed six plant-based protein bars using pulses grown in Karnataka's Kalaburagi region. The pulses include toor dal, black gram, green gram, and Bengal gram.

The bars combine pulse crisps with peanuts, jaggery, oats, and pumpkin seeds with no artificial colours, flavours, or chemical preservatives.

The project, developed with the state's agriculture department, aims to keep more value in the region. Much of the local harvest currently leaves as raw grain, and the goal is for farmer producer organisations and small businesses to take on the processing themselves. It comes as demand for plant protein grows among Indian consumers. 🌾

#IndianPulses #Legumes #ProteinBars taken in Bangalore India by @proveg.inter

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a day ago

A day in the life at the #WorldFoodForum 🌍 Our Youth Board members Chloe and Viola take you from the opening ceremony to networking, and from lunch to side events!

#WorldFoodDay #WFF2026 #YouthInAction #ProVeg by @proveg.inter

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a day ago

The evidence is clearer than ever: transforming our food system is one of the most powerful tools we have to protect human health and cool the planet. 🌍
According to the landmark EAT-Lancet report, shifting towards a pant-rich planetary health diet could cut agricultural emissions by 15% and prevent up to 15 million premature deaths each year.

A healthier future starts with what we put on our plates. 🍅🫘🥦

Sources:
https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(25)01201-2/abstract?dgcid=tlcom_carousel1_lanceteat25
https://www.euronews.com/2025/10/03/fixing-diets-could-cut-farming-emissions-by-15-and-avoid-15-million-deaths-a-year-report-f

#EATLancet #PlanetaryHealthDiet #ClimateAction #PublicHealth by @proveg.inter

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2 days ago

🌱 GLP-1 therapies are changing how we support people living with obesity, but nutrition guidance hasn't caught up yet.

When appetite drops, every bite has to work harder. Smaller portions bring real risks: malnutrition, muscle loss, and GI side effects. Yet many practitioners still lack a clear, practical framework for supporting patients through therapy.

Join ProVeg International’s Head of Research, Anna-Lena Klapp, and Senior Weight Management Dietitian Soraya Pineda for a free MyNutriWeb webinar. The session is chaired by Tanya Haffner, Chair of the BDA Sustainable Diets Group.

You'll explore:
- The key trends shaping incretin-based therapies
- What the evidence says about plant-based nutrition in weight management, and where the gaps remain
- How a plant-forward framework can meet protein, fibre, and micronutrient needs within a reduced calorie intake
- How strategic use of fibre may help ease common GI side effects
- How to use the new ProVeg GLP-1 Nutrition Guide in patient consultations

📅 Wednesday 14 October 2026
🕖 19:00-20:00 BST
💻 Online, 60 mins

Following GLP-1 as a food trend? This is also a chance to hear from clinicians how the therapy is reshaping what people want on their plates.

Register: https://attendee.gotowebinar.com/register/8382350553379745623

Get a head start with the guide: https://proveg.org/glp-1-therapy/

Supported by ProVeg International and the BDA Sustainable Diets Specialist Group.

#GLP1 #Nutrition #Dietitians #WeightManagement #PlantBasedNutrition by @proveg.inter

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6 days ago

👉 Meet our on-the-ground delegation for the World Food Forum and join us at our side event

Together with CCGIAR Gender Equality and Inclusion, Alliance of Bioversity International & CIAT, Ban Ki-moon Foundation and FAO Forest and Farm Facility, we're bringing new evidence and youth-led solutions to the table on how young women can lead the transformation of our food systems.

ProVeg Youth Board member Kenedy Lyatuu will share how plant-based production, like mushroom farming, can create livelihoods for young farmers, especially young women, while keeping agriculture's footprint low.

🗓 Wednesday 14 October, 11:00-12:30 local time
📌 Session GS06: Young Women Transforming Food Systems: Evidence, Innovation and Partnerships for Equitable and Resilient Futures by 2050
🏛 Austria Room, FAO Headquarters, Rome.

Register now through the link in our bio to join the livestream!

We'd love to connect with you at WFF, so reach out to us or find us on site!

#WFF2026 #WorldFoodForum #FoodSystems by @proveg.inter

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7 days ago

Small in size, massive in impact! 🌍
Did you know that legumes aren’t just great for our health, but also vital for protecting our soil, reducing chemical fertilisers, and cutting greenhouse gases? 🌱

Incorporating more legumes into our farming and food systems is a win for our health and planet.

What’s your favourite bean, lentil, or chickpea dish? Let us know below! 👇

#sustainableagriculture #legumes #pulses by @proveg.inter

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8 days ago

Plant-rich patient meals designed for Dutch hospitals 🩺

A team of 16 experts, including chefs from Amsterdam UMC, dietitians, and R&D specialists, has designed a full week of balanced, fully plant-based meals for Dutch hospitals. 🏥

The seven-day menu template includes plant-based versions of popular dishes like overnight oats, pancakes, omelette, quiche, chickpea curry, and cake, all developed and evaluated for nutritional adequacy, palatability, cost-effectiveness, and feasibility.

Each day's menu provides 90 to 97g of protein and costs between €10.50 and €12.30, offering a practical blueprint for hospitals working toward the Netherlands' Green Deal target of a 40/60 ratio of animal to plant protein by 2030.

The team concluded that fully plant-derived meals can be nutritionally adequate, tasty, affordable, and realistic for clinical settings, adding that future research should focus on real-world implementation and patient acceptance.

This builds on other promising results: Sodexo UK & Ireland recently reported a 22% drop in food emissions across 35 hospitals after making plant-based meals the default, alongside high levels of diner satisfaction. 🌱

Tap the link in our bio to learn more 🔗

#DutchHealthCare #PlantBased #PlantProtein #GreenDeal by @proveg.inter

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9 days ago

England updates its school meals policy 🍽️

The Department of Education in England has confirmed that schools will be required to serve pulses within or alongside every main menu option at least once a week, as part of the first rewrite of the School Food Standards in over a decade.

Deep-fried food will no longer be permitted, cheese will be capped at two portions per week as a main ingredient, and pulses can now count toward the meat, poultry, or pulses protein requirement, previously restricted to animal proteins. 🫘

@ProVeg.UK welcomes the reform as a major opportunity to make plant-rich, fibre-rich meals a normal part of school food. Its School Plates programme has already helped shift 88 million school meals toward more plant-rich options since 2018, reaching over 12,700 schools and more than 2.36 million children across the UK.

A key question remains: will the UK’s broader dietary guidelines be updated to reflect the latest evidence on the benefits of eating more plant foods, including fibre-rich beans, pulses, whole grains, fruit, vegetables, nuts and seeds? 🌱

Tap the link in our bio to learn more 🔗

Photo Credit: Sean Pollock

#SchoolFoodStandards #PlantForward #Pulses #SchoolPlates taken in England UK by @proveg.inter

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10 days ago

The Plants First Healthcare Coalition, founded by @ProVeg.UK, has officially launched its new website! 🎉

Our team in the UK works through the coalition to support hospital caterers and teams in moving toward plant-rich menus. 🏥

From chef training and the Hospital Plates Awards to developing plant-based recipes now featured in the official NHS recipe bank, we're driving positive change in hospital food. 👨‍🍳

Through Hospital Plates, we work with caterers and NHS trusts to make plant-rich catering practical, delicious, and accessible, supporting both health and sustainability goals. Pilot programmes are currently underway across 10 NHS hospital trusts, helping reduce food-related carbon emissions, improve patient and staff wellbeing, and support the NHS's long-term financial sustainability. 🥗

🔗 Tap the link in our bio to check out the new site.

#PlantsFirstHealthcare #PlantsFirst #NHS #ProVegUK by @proveg.inter

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13 days ago

The road to COP17 🌱

Food systems are among the primary drivers of biodiversity loss, with agriculture listed as a threat to more than half of all species at risk of extinction. They are also one of the most powerful and underutilised levers governments have to protect and restore nature.

Ahead of the UN Biodiversity Conference (COP17) in Yerevan this October, join ProVeg International for a short webinar on how plant-forward diets and sustainable food policies can support national and global progress under the Kunming-Montreal Global Biodiversity Framework.

🗓️ 9 October 2026 | 14:30–15:00 CEST
🎙️ Beatrice Rocca, UN Policy Manager: our policy asks and the COP17 agenda
🔬 Daniel Braune, Lead Analyst: the science and evidence

👉 Register through the link in our bio!

#COP17 #Biodiversity #FoodSystems #KMGBF #NaturePositive by @proveg.inter

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15 days ago

Scientists at the University of Queensland (@uniofqld) have grown microalgae from cultivated meat production waste, demonstrating what they call the first feasibility test of a circular cell culture system. 🔬

The team found that feeding leftover nutrients from cultivated meat to microalgae, then recycling those nutrients back into the system, could reduce growth media costs by 60-90%. Growth media, particularly growth factors and amino acids, remain one of the biggest cost barriers keeping cultivated meat off supermarket shelves.

Lead researcher Melani Oey explains that the algae absorb leftover nutrients from cultivated meat waste while supplying oxygen back to the meat cells, creating a self-sustaining, circular bioeconomy.

Notably, the process produced more microalgae than needed for nutrient recycling alone, suggesting cultivated meat producers could turn this surplus into an entirely new revenue stream. ♻️

Tap the link in our bio to learn more 🔗

#CultivatedMeat #Microalgae #CellularMeat #Bioeconomy taken in The University of Queensland by @proveg.inter

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16 days ago